DINNER MENU

Menu

SMALL BITES

  • Whole globe artichoke
    with whipped truffle butter
    155
  • Green olives “Nocellara del Belice”
    85
  • “Chips & dip”
    with sour cream & chives
    85
  • Tuna tartar
    with crispy rice, sesame & lime
    2 pcs. 110
  • Baby scallops “rockefeller”
    gratinated with parmigiano reggiano, spinach, green chili & garlic butter
    3 pcs. 160
  • Gougères
    with comté cheese & black truffle
    4 pcs. 145
  • Esmée toast
    with gruyère, truffle duxelles & jamón ibérico
    4 pcs. 145
  • Spicy fried chicken
    with smoked paprika & ranch dressing
    145
  • Danish hand-peeled fjord shrimps
    served with grilled lemon mayonnaise & toast melba
    50 gr. 345

RAW

  • Josephine oyster natural
    with condiments
    pr. piece 75
  • Josephine oyster
    with fresh wasabi, ginger oil & finger lime
    pr. piece 110
  • Ceviche of golden sea bream “Esmée signature”
    served with endive salad & 3 kinds of sauces
    375
  • Esmée black label caviar by Rossini
    served with blinis, crème fraîche & shallots
    10 gr. 390 - 50 gr. 1850

VEGETABLES

  • Esmée green salad
    with zucchini, avocado & pistachio
    180
  • Heirloom tomato salad
    ‘Peach Melba’ with raspberries, Calabrian chili & peach vinaigrette
    185
  • Green French asparagus
    with lemon risotto, parmigiano reggiano & ramsons
    355
  • White asparagus pan-roasted with rosemary
    served with stuffed morels, poached quail eggs & parmesan sauce
    425

SEAFOOD & MEAT

  • Grilled Rouget
    with sauce vierge & basil
    345
  • Grilled topside of turbot on the bone
    with peas à la Française & beurre blanc. Recommended for 2-4 persons
    895
  • Lamb chops grilled in vadouvan
    served with spring vegetable ragù & lemon
    450
  • Steak au poivre
    Pepper steak of tournedos flambéd table side. Served with aromatic pepper sauce & french fries
    545

PRIME CUTS SELECTION

Ask your waiter for today’s selection

  • Danish Wagyu Ribeye from Norlin
    with haricots verts, french fries & truffle béarnaise. ask your waiter for today’s selection
    mp
  • Australian Tomahawk from Westholme
    with haricots verts, french fries & truffle béarnaise. ask your waiter for today’s selection
    mp

CONDIMENTS

  • Sautéed spinach
    with olive oil & lemon
    95
  • Haricots verts
    with confit garlic butter
    95
  • Pommes purée “robuchon”
    85
  • French fries
    75
  • Sourdough garlic baguette & butter
    85

DESSERT

  • Caviar & ice cream
    Esmée black label caviar 10 gr. with vanilla ice cream & hazelnut oil
    425
  • Burnt basque cheesecake
    with preserved wild Swedish blueberries
    145
  • Pistachio soft ice
    with chocolate mousse, olive oil & roasted pistachios
    185

SIGNATURE SORBETS

  • Grapefruit sorbet
    with first-harvest green olive oil
    95
  • Coconut sorbet
    with lime
    110
  • Mango sorbet
    with passionfruit
    110
  • STILL OR SPARKLING WATER PER PERSON
    50